Any healthy homemade egg roll recipes?
June 29, 2010 by Egg Recipes
Filed under healthy egg recipes
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Healthy Egg Rolls:
40 min 15 min prep
12 egg rolls
cooking spray or olive oil
2 tablespoons cornstarch
1/2 cup water
3 cups shredded Chinese cabbage (you may mix with other greens)
2 medium carrots, shredded
4 ounces shiitake mushrooms, diced (I mix with button and portabella)
1 stalk celery, diced (or/and 1/2 cup water chestnuts)
1 tablespoon grated fresh ginger
2 tablespoons low-sodium tamari
2 tablespoons sliced green onions
12 fat-free egg-roll wrappers
1. Spray a baking sheet with cooking spray.
2. Dissolve one tablespoon of the cornstarch into 1/4 cup water and set aside.
3. Lightly spray a wok or large saute pan with cooking spray (or use olive oil) and heat over low heat.
4. Combine cabbage, carrots, mushrooms, celery and ginger in the pan.
5. Cook for five to seven minute or until vegetables begin to wilt, stirring constantly to keep from burning.
6. Stir in cornstarch mixture and soy sauce.
7. Cook until the sauce thickens.
8. Add green onions at very end to keep them crisp.
9. Dissolve the remaining tablespoon of cornstarch in 1/4 cup water.
10. Brush onto egg-roll wrappers and fill with vegetables.
11. Bake in a 350-degree oven for 15 minutes or until brown.
12. Enjoy!
CHICKEN AND VEGETABLE EGG ROLLS
1/2 cup dried mushrooms
1 each chicken breast, skin, split
1 each clove garlic, minced
1 tablespoon oil
1 can 16-oz bean sprouts, drained
2 cup small spinach leaves
1/2 cup green onion thin sliced
1/2 cup bamboo shoots, thin sliced
2 tablespoons soy sauce
2 teaspoons cornstarch
1 teaspoon grated ginger root
1 teaspoon sugar
1/4 teaspoon salt
12 each egg roll skins
oil for deep-fat frying
Soak mushrooms in warm water for 30 minutes; drain and chop, discarding stems.
Chop chicken for filling. Stir-fry chicken and garlic quickly in 1 T hot oil about 2 minutes.
Add vegetables, stir-fry about 3 minutes more.
Blend soy sauce into cornstarch; stir in ginger root, sugar and salt.
Stir into chicken minture; cook and stir until thickened. Cool.
Place egg roll skin with one point toward you. Spoon 1/4 cup filling diagonally across and just below center of skin.
Fold bottom point of skin over filling; tuck point under filling.
Fold side corners over, forming an envelope shape. Roll up.
Fry egg rolls, a few at a time, in deep hot oil (365 degrees) for 2-3 minutes or until golden brown.
Drain on paper towels.
Egg Rolls Recipe
Ingredients:
8 Egg Roll Skins
1 tablespoon Oil
1/4 pound Shrimp,Cooked And Chopped
1/4 cup Scallions,Sliced
1/2 can Water Chestnuts,Diced
1/4 cup Cabbage,Shredded
1/2 teaspoon Sugar
1/8 teaspoon Garlic Powder
1 tablespoon Soy Sauce
Black Pepper,To Taste
pinch Ginger
Directions:
In wok, heat oil over low heat. Add shrimp, scallions and water chestnuts. Stir fry 1 minute. Remove. Add cabbage, sugar, garlic, soy sauce, pepper and ginger. Cover and steam 1 minute. Blend with shrimp mixture. Place 1/2 tablespoons of mixture down the middle of each egg roll skin. Fold skin over filling, then fold short ends over and pinch together. Fry in hot oil until golden brown and crispy.
makes 8 rolls